Pages

Friday, January 4, 2013

Moong Dal / Green Gram And Paneer Curry

Ever since I started using this moong dal /green gram with skin, I have become a huge fan of it, it's not only more healthy ( extra fiber from the skin) but also very tasty. I had used it in the cabbage pongal and now in this curry along with homemade paneer/ cottage cheese. Adding paneer made this dish even more tasty and I also added some capsicum and kasuri methi for some extra flavor. We had it with pav / buns, you can even have it with some plain toast too..Need To Have

Moong Dal/Green Gram With Skin - 1/2 cup

Grated Paneer/ Indian Cottage Cheese - 1/2 cup

Green Capsicum - 1 1/2 cup chopped

Tomato - 1 medium chopped

Garlic cloves - 4 chopped

Red Chilly Powder - 3/4 teaspoon

Turmeric Powder - 1/4 teaspoon

Garam Masala - 1/2 teaspoon

Kasuri Methi - 2 tablespoons

Cumin Seeds - 1/2 teaspoon

Black Mustard Seeds - 1/4 teaspoon

Fenugreek Seeds - 1/4 teaspoon

Salt - to taste

Method

Pressure cook the moong dal ( about the same time to cook raw rice). Heat some oil, add the cumin and mustard seeds, once it starts spluttering add the fenugreek seeds, mix till it turns golden. Then add the chopped garlic and saute till it starts turning golden brown. Now add the chopped capsicum and keep mixing for about 3 minutes.

Add the tomatoes and saute for a minute, then add the turmeric and chilly powders along with the salt, keep mixing till the tomatoes turn mushy. Now add the cooked dal and a cup of water , mix and simmer it for about 5 minutes.

Then add the grated paneer, garam masala and kasuri methi ( crush it between your hands before adding), mix and cook for another 2 minutes. Serve it warm with any bread of your choice.

Note
Can soak the moong dal and then cook it in a regular vessel instead of pressure cooking.
Kasuri Methi is dried Fenugreek leaves, available in Indian grocery stores.
Also readymade paneer is available in Indian stores.
Add more or less water to the curry, depending on how thick or thin you want it.
Can serve it with a dash of lemon if you want it a little more tangy.
Take care, not to burn the fenugreek seeds, gives a bitter taste to it.